pasteurised

It is then stored in a pasteurised tank, ready to be sprayed on local farmland when the time is right to fertilise crops.

America has a burgeoning beer culture, but much of the country is still a beer desert where the only widely available beers are pasteurised lagers.

And while there is a substantial taste difference based on the % of fat, I have never seen a difference in taste between pasteurised and non-pasteurised.

But unless you get milk straight from a farm, it's likely pasteurised: Heated to 72 degrees celsius for 15 seconds.

It's pasteurised to stop you from making mead, not because it does anything to Clostridium spores.

The milk needs to be pasteurised before it is fit to use and the cows produce a significant amount of manure.

As that milk is pasteurised this doesn't present harm, however continual testing is taking place to ensure that this holds up.

Normally pasteurised milk is heated to only 72 degrees celsius for only 15 seconds.

You say this, but at the same time, the most popular beers drunk in every European country are pasteurised lagers as well.

But it's pretty clear that raw milk is considerably riskier than pasteurised milk.

All the milk I've seen in New Orleans is ultra-pasteurised) to increase its shelflife (in fridge), even expensive organic stuff.

> America has a burgeoning beer culture, but much of the country is still a beer desert where the only widely available beers are pasteurised lagers.

In the USA the main problem is everything has to be pasteurised which rules out many "real" cheeses like camembert.

From the article: "Windham County's pee-donations are collected by a lorry and driven to a large tank where the urine is pasteurised by heating it to 80C (176F) for 90 seconds.

Pasteurised eggs (washed in a factory, I'll note), no.